Kat's Favorite Fall RecipesBy Tone It Up on
How are you? I hope you’re doing well leading into the busy holiday season. I can’t even begin to express how proud we are of you and the community for finishing the fall challenge! It was so motivating to wake up each day and know we’re all in this together— and we still are!
Over the next 6 weeks the move-based channel in the app will be your bff. Seriously, it’s my favorite part of the app these days. Before Bella wakes up, I complete a workout in the move-based channel and I listen to my own music. I also designed all the workouts in the 6:40 section around strength and feeling good... you’re going to love them! Whether you join a program over the next 6 weeks or do what your mind and body need each day, keep checking in on instagram. It makes our days and you never know who you’re inspiring and motivating!
Today, I’m sharing some of my all-time favorite Tone It Up holiday recipes that I’ll be making next week for Thanksgiving! Don’t forget… all your TIU recipes are in the app! You can find your all-time favorites plus all the new recipes we add in seasonally. It’s super easy to pull up ingredients while you’re shopping too!
Pecan Maple Sweet Potato Casserole
Makes 8 Servings
- 6 large Sweet Potatoes, peeled and cubed
- 1 Tbs. Cinnamon
- 1 tsp. Nutmeg
- 1 Tbs. Maple Syrup
- 1 Tbs. Olive Oil
- 1/2 Cup Almond Milk
- 1 Cup Pecans, crushed or whole
- 2 Tbs. real Honey
- Bring a large pot of water to a boil and added cubed sweet potatoes. Lower heat and simmer for about 15 minutes until potatoes have softened. Drain the sweet potatoes and place back in the pot.
- Add almond milk, maple syrup, oil and spices and mash or whip with a mixer until a smooth or even consistency has been reached. Season with fresh ground black pepper and a pinch of sea salt to taste.
- In a separate bowl, mix together pecans, honey and cinnamon until the pecans are completely covered. If you want a more crumbly topping, crush the pecans using a food processor before mixing with honey and cinnamon.
- Coat a baking dish with organic cooking spray. Evenly spread the mashed sweet potatoes in the dish. Top with honey pecan blend. Place in oven preheated to 350 degrees for 25 minutes.
Maple Balsamic Brussel Sprouts
Makes 4 Servings
- 4 Cups Brussels Sprouts
- 2 Tbs. Grape Seed Oil
- 4 Tbs. pure Maple Syrup
- 2 Shallots, minced
- 4 Tbs. slivered Almonds
- 4 Tbs. Balsamic Vinegar
- Cut off the ends of the Brussels sprouts and cut in half lengthwise.
- Steam Brussels sprouts for 5-8 minutes or until tender. Next, heat up oil in a pan over medium heat, add shallots, Brussels sprouts and almonds. Add balsamic vinegar about 4 minutes in. Sauté Brussels sprouts on medium heat for 5-6 minutes. Add in maple syrup right after removing the pan from heat.
Pumpkin Pecan Pie
Makes 16 Servings
- 1 Cup Pumpkin
- 1 Cup Canned Coconut Milk
- 1/4 Cup Maple Syrup
- 1 tsp. Vanilla Extract
- 1/2 tsp. Cinnamon
- 1 Cup roughly chopped Pecans
- 1 Cup Egg Whites
- 1/4 cup Oat Flour
- 2 Cups Oats
- 2 Tbs. Maple Syrup
- 1/4 Cup Coconut Oil
- Pinch of salt
- Coconut Oil Spray
- Preheat oven to 350 degrees.
- In a pie pan, spray coconut oil. Combine all of the crust ingredients in a food processor and pulse for 20-30 seconds. In the greased pan, combine crust ingredients and press down firmly with your fingers. Bake for 15 minutes.
- In a large bowl, combine all pie ingredients until well incorporated. Pour on top of cooked crust. Bake for 45 minutes or until toothpick comes out clean.
- Allow to cool for 30 minutes.
Peanut Butter Cookies
Makes 12 Servings
- 2 Scoops Vanilla Tone It Up Protein
- 1/4 Cup Egg Whites
- 1 Cup Peanut Butter
- Preheat oven to 350 degrees.
- Mix together all ingredients.
- Roll dough into approximately 2 Tbs. balls and then flatten balls with fork to form cookie shape.
- Cook for 10 minutes.